usmdesigner Posted 5 Jan 2012 , 4:36am
post #1 of

I'm trying to lock down a scratch recipe and looked into making this one.

2 1/4 cup cake flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 stick butter
1 1/2 cup sugar
3 large eggs
3/4 cup milk
1 tsp vanilla

The author says it is light and fluffy but sturdy enough for wedding cakes, but this thing turned out so soft, I can't even flip it without a using a kitchen utensil of some sort.

Any ideas on making it more sturdy? As far as the cake itself, it taste amazing, maybe a tad bit strong on the sugar side though, that would be one thing I changed in the recipe. But since I've never played with ingredients before, I wasn't sure what would need to be changed for structure. More eggs and less liquid maybe?

20 replies
idreamincupcakes Posted 5 Jan 2012 , 1:46pm
post #2 of

I am not some one who can adapt the science of ingredients, but I do however take a recipe and try adaptations, maybe sub sour cream for 1/2 the milk. It may be a bit dry, so brush with simple syrup.

BizCoCos Posted 5 Jan 2012 , 1:53pm
post #3 of

add 1/2 cup regular flour, minus 1/4th cup of the sugar, add 1 egg yolk, unfortunately trial and error is the way to go, good luck

usmdesigner Posted 5 Jan 2012 , 2:24pm
post #4 of

Good suggestions so far.

As for sour cream, does anyone know how it affects the cake "taste wise"

I also have read a little more and saw where some suggest jello pudding mix as well. It is hard to imagine how these 2 ingredients would affect the taste.

A side question (as me and my wife had a disagreement on this). What do you do with the cake after you make it and see it is not what you really wanted?

My suggestion was to throw it in the trash, as no one will want just "cake".

Her suggestion was to make buttercream and go ahead and take it to work so that we are not wasting money.

I felt that we are wasting more money (and time) by either making buttercream or buying icing and giving it to people just to eat. Why waste more money?

I couldn't get her to see my side, and I couldn't see hers. LOL icon_smile.gif

I am trying to really nail this down for my 2nd attempt as to not "waste" more money. I also am going to need to increase the size as it doesn't even fill 2 8x2 pans at all.

BizCoCos Posted 5 Jan 2012 , 2:37pm
post #5 of

If you have no birds around, take it to work unfrosted, they will eat it or take it home and frost themselves, just put a sign saying , pls take and add frosting at home. On a side note, birds outside my home will not eat sweetened breads or any of my gluten free breads, lol

BizCoCos Posted 5 Jan 2012 , 2:41pm
post #6 of

As for adding sour cream, I have done this before and the cake became denser, but I'm at a loss as to how to describe the taste change, since I usually just add half a cup of sour cream, the taste changes but barely discernible. by the way, if a recipe already calls for sour cream, I would not add any more to it. Let us know the end result, icon_smile.gif

prettycupcake Posted 5 Jan 2012 , 3:46pm
post #7 of

Maybe letting the cake settle for 24 hours. The recipe I fallow is similar to that and the person who wrote it suggested leaving the cake to settle for 24 hours. It should be sturdy enough at that period.

AnnieCahill Posted 5 Jan 2012 , 4:48pm
post #8 of

Let it rest overnight and pop it in the freezer. If it's frozen or partially frozen you can handle it better.

jgifford Posted 5 Jan 2012 , 5:08pm
post #9 of

I would reduce the baking powder by half and change the milk to buttermilk.

usmdesigner Posted 5 Jan 2012 , 5:24pm

Ok going to try this.

3 cups cake flour
1 tbsp baking powder
1 tsp salt
1 cup milk (dont have buttermilk, but would like to know the difference it would make. will research)
1 tsp vanilla
1 stick butter
1 1/2 cup sugar (because I'm adding more flour, overall the recipe would be lower in sugar)
4 eggs
1/4 cup sour cream (would like to know the taste difference as well)

I did bring the cake to work without icing or anything, and the comment I received was "taste like pound cake". Now that isn't a bad thing, as they loved the cake, but after looking up pound cake recipes, I can't see where this is going to change. Pound cakes have sugar, and that is the dominate taste (to me) in this cake. But I do realize that sugar is a factor in making it moist, so in the end I wouldn't be completely against it "tasting" like pound cake as long as it isn't hard like pound cake. I'm wanting it to support fondant, not a train.

usmdesigner Posted 5 Jan 2012 , 5:28pm
Quote:
Originally Posted by AnnieCahill

Let it rest overnight and pop it in the freezer. If it's frozen or partially frozen you can handle it better.




Yes, that is true about letting it sit for a period of time. I didn't throw it away, so when I get home today I will be able to see if it is any better.

The only reason I didn't freeze it, was due to the fact that when the fondant goes on it, it will not be frozen. I need to know what it's density is while not frozen. But yes, I do freeze my cakes for a short period of time before I crumb coat, just to make it easier. Ultimately it goes back to it's original state after the freezing period is over. I just don't want the fondant to bring it down. thumbs_up.gif

jgifford Posted 5 Jan 2012 , 6:21pm
Quote:
Originally Posted by usmdesigner

Ok going to try this.

3 cups cake flour
1 tbsp baking powder
1 tsp salt
1 cup milk (dont have buttermilk, but would like to know the difference it would make. will research)
1 tsp vanilla
1 stick butter
1 1/2 cup sugar (because I'm adding more flour, overall the recipe would be lower in sugar)
4 eggs
1/4 cup sour cream (would like to know the taste difference as well)

I did bring the cake to work without icing or anything, and the comment I received was "taste like pound cake". Now that isn't a bad thing, as they loved the cake, but after looking up pound cake recipes, I can't see where this is going to change. Pound cakes have sugar, and that is the dominate taste (to me) in this cake. But I do realize that sugar is a factor in making it moist, so in the end I wouldn't be completely against it "tasting" like pound cake as long as it isn't hard like pound cake. I'm wanting it to support fondant, not a train.




With the cake flour, I still think you have a tad too much baking powder, so I would really be interested to hear how this turns out. Be sure and let us know. thumbs_up.gif

Annabakescakes Posted 5 Jan 2012 , 6:33pm

I think pound cake is terrible! I seriously lol'ed at the phrase of you wanting it to support fondant, not a train! When I see Buddy flopping 15 cakes on top of each other with no support and start carving, I shudder. Bleah.

But I too, want to know how it turns out.

usmdesigner Posted 5 Jan 2012 , 8:10pm
Quote:
Originally Posted by Annabakescakes

I think pound cake is terrible! I seriously lol'ed at the phrase of you wanting it to support fondant, not a train! When I see Buddy flopping 15 cakes on top of each other with no support and start carving, I shudder. Bleah.

But I too, want to know how it turns out.




Yeah, I actually like pound cake in the taste department, but trying to get a fluffy moist cake is my main goal. Combining that with a good structure is proving difficult the more I look into it. It's like everyone uses box cakes with variations.

I'm just tired of being limited to finding that when I pick up materials or want to make a cake. If something goes wrong and I need to finish a cake and didn't have enough boxes, I wouldn't want to have to pack up and head to walmart just to finish. Scratch cake materials are almost always at our house either way.

But the main most important was the fact that I just... don't... like... the WASC taste. I use to like box growing up, but now that I've had other cakes besides boxes, it is just a step down in taste for me. I am no expert in taste and couldn't pick it out in a line up, but I know it wouldn't rack in the top 5 if I was choosing 10. But for structure, I absolutely love it. It is almost impossible to break it or it fall apart even when I flip it. That is what I'm trying to get from a scratch cake.

Debbye27 Posted 5 Jan 2012 , 8:26pm

Eggs and pudding mix do thicken up the batter a little. Pudding mix helps the taste, too- 4 eggs sounds plenty - but if you're having taste/moist problems, then I'd try adding some instant pudding mix to it.

Vista Posted 5 Jan 2012 , 8:41pm
Quote:
Originally Posted by usmdesigner

Good suggestions so far.

As for sour cream, does anyone know how it affects the cake "taste wise"

I also have read a little more and saw where some suggest jello pudding mix as well. It is hard to imagine how these 2 ingredients would affect the taste.

A side question (as me and my wife had a disagreement on this). What do you do with the cake after you make it and see it is not what you really wanted?

My suggestion was to throw it in the trash, as no one will want just "cake".

Her suggestion was to make buttercream and go ahead and take it to work so that we are not wasting money.

I felt that we are wasting more money (and time) by either making buttercream or buying icing and giving it to people just to eat. Why waste more money?

I couldn't get her to see my side, and I couldn't see hers. LOL icon_smile.gif

I am trying to really nail this down for my 2nd attempt as to not "waste" more money. I also am going to need to increase the size as it doesn't even fill 2 8x2 pans at all.




I have also used apple sauce to make a cake more dense. It does NOT make it taste "appley", at all.

When I have extra cake I wrap it tightly in plastic wrap, pop it in the freezer for later use. Never know, you may have "extra" frosting left over in the near future. I also like to make cake balls out of the extra cake. I throw away A LOT of cake, and HATE doing it, so if I can find anything else to do with it I will.

Annabakescakes Posted 5 Jan 2012 , 8:58pm

I think wasc is horrible. It is wet and sour and weird. IMHO.

I don't have the perfect cake either. I love being able to throw a box plus a little extra together, but I would love to say "made from scratch"... The thing is, I have people who think box cakes are the anti-Christ buying cakes from me every month. I never said they were scratch, it never came up. But then when it did, I didn't want to embarrass them. And I feel bad, but I didn't tell them scratch, ever!! Now I feel it is an elephant on the room every time they get a cake. I would love good recipes that are as predictable as a mix!

jgifford Posted 5 Jan 2012 , 9:39pm
Quote:
Originally Posted by Annabakescakes

I think wasc is horrible. It is wet and sour and weird. IMHO.

I don't have the perfect cake either. I love being able to throw a box plus a little extra together, but I would love to say "made from scratch"... The thing is, I have people who think box cakes are the anti-Christ buying cakes from me every month. I never said they were scratch, it never came up. But then when it did, I didn't want to embarrass them. And I feel bad, but I didn't tell them scratch, ever!! Now I feel it is an elephant on the room every time they get a cake. I would love good recipes that are as predictable as a mix!




I was afraid I would be tarred and feathered if I said this, but I couldn't agree more. WASC produces a very dry cake without the addition of oil/butter. I don't care for the taste at all. Even though I usually start with a mix (yes, I know - - it's an indication that I haven't reached that sophisticated "level of skill" yet), I have several recipes that produce wonderful, consistently delicious cakes - - I'll see if I can get them posted in the next few days. I've never had a problem with getting consistent results from scratch recipes. Hmmm, must be doing something wrong. icon_confused.gif

Annabakescakes Posted 6 Jan 2012 , 3:40am
Quote:
Originally Posted by jgifford

Quote:
Originally Posted by Annabakescakes

I think wasc is horrible. It is wet and sour and weird. IMHO.

I don't have the perfect cake either. I love being able to throw a box plus a little extra together, but I would love to say "made from scratch"... The thing is, I have people who think box cakes are the anti-Christ buying cakes from me every month. I never said they were scratch, it never came up. But then when it did, I didn't want to embarrass them. And I feel bad, but I didn't tell them scratch, ever!! Now I feel it is an elephant on the room every time they get a cake. I would love good recipes that are as predictable as a mix!



I was afraid I would be tarred and feathered if I said this, but I couldn't agree more. WASC produces a very dry cake without the addition of oil/butter. I don't care for the taste at all. Even though I usually start with a mix (yes, I know - - it's an indication that I haven't reached that sophisticated "level of skill" yet), I have several recipes that produce wonderful, consistently delicious cakes - - I'll see if I can get them posted in the next few days. I've never had a problem with getting consistent results from scratch recipes. Hmmm, must be doing something wrong. icon_confused.gif




I know of a few others on here, who aren't quite as controversial as I am, who hate it as well! Some great, predictable recipes would be excellent. But are they easy? Lol!

I actually am afraid to shop for the mixes, my husband buys them for me. And they are not that cheap, considering how much bulk flour and sugar cost.

usmdesigner Posted 6 Jan 2012 , 3:43am

Oh man this thing was horrible, LOL

It was the perfect STRUCTURE cake though. I could have tossed it in the air and flipped it a couple of times around my back.

Open to more advice or that recipe of your jgifford... haha. My wife is not liking me practicing over and over and throwing cakes in the trash.

going to have to spread this out.

MacsMom Posted 6 Jan 2012 , 4:14am

I just add melted white almond bark (or chocolate chips) if I need a more dense cake without being dry. 6 to 8 oz.

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